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Wednesday, March 28, 2012

Parsley Pesto and The Garden

Gypsy Slow Down

Oh spring.

This week has been really good so far. I feel renewed. Not just because my beautiful lilies have bloomed, aren't they beautiful? So pink. Sunday, Witt and I sat in the garden and prayed together and gave the future away and it feels great. I haven't felt this kind of peace in a long time. I forgot what it feels like to be here, feeling good about life and feeling like God is right beside me instead of floating around somewhere above my head.

Witt has really gone all out with the garden this year and I'm especially excited for the lettuce. After he planted the lettuce he read the packet that suggests the seeds be planted in two week increments. So that when your crop comes in, it doesn't all come in at once. Well, we will have plenty of lettuce all at once, but that's ok. Fall seems so far away right now, but when I think of it I still feel nostalgic, definitively my favorite season. In November I threw my pumpkin in the raised beds in an attempt to compost and lo and behold, the seeds sprouted! Not exactly what I threw it in there to do, but Witt replanted them in pots and I can't wait to see if they keep growing. I guess sometimes you have to just throw things out there and see what happens. I really think God is going to grow something great for me (not talking about a baby here!).

Gypsy Slow Down

The garden is still a work in progress, I am going to plant the rest of my herbs and some other vegetables. We found some pretty pottery so those will be sitting on top of the sewer concrete thingy, hopefully distracting everyone from the fact that's its there. And lots of wild flowers all around!

Gypsy Slow Down

Speaking of herbs, I want to share this really yummy pesto recipe. I love basil, but parsley is really good for you and I had two big bunches in the fridge. So I roasted up some garlic (a whole head, but use more or less to taste) about a half cup of olive oil, salt and pepper, 1/4 cup parmesan cheese and the 2 bunches of parsley, stems and all, and pureed it in the food processor. I may have added some more olive oil, do this if the pesto isn't thin enough. This made enough for a full box of whole wheat spaghetti noodles.

Gypsy Slow Down

Fresh and springy, two parsley recipes in a row, I know. But this one is so good!